pickled chanterelles

Discussion in 'Recipes' started by ekinoderminator, Jun 11, 2010.

  1. ekinoderminator

    ekinoderminator

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    I adapted my high school buddy's Italian Grandmothers pickled eggplant recipe for preservation of my chanterelles. I hope to get feedback from any willing to give it as to any ways I can improve upon this.

    Basically, I take vinegar (high acid ratio if I have it) and bring to a boil with equal part water and some salt. I toss in the chanterelles (uniform size, not wet) and boil for about 10 minutes.

    - drain the chanties, in fact "strain" them - wrench out as much moisture as possible

    - pack in jars with olive oil and various ingredients - I like LOTS of chilis, some bay leaf, thyme, etc.

    It is great on bread, in salads, appetizers, etc.

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  2. phatch

    phatch Moderator Staff Member

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    Packed in oil is a risk of botulism.   Good luck with that.
     
  3. ekinoderminator

    ekinoderminator

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    well that's no good! I usually make a point of going through them fast - like 2 weeks.
     
  4. phatch

    phatch Moderator Staff Member

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    Speedy eating helps get it gone before it grows. Keep them refrigerated too.

    But when you pack a moist ingredient in a no oxygen environment (under oil) you get botulism. Salt and low pH also aid in stopping the growth. Oxygen doesn't stop growth, just stops it from producing toxin as it grows.

    Pick up Helen Witty's The Good Stuff. She has some mushroom recipes she packs away for later use, mostly frozen or refrigerated. But definitely good stuff.
     
    Last edited: Jun 11, 2010
  5. ekinoderminator

    ekinoderminator

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    I do also refrigerate them` - but I think I would rather be safe than sorry and stick to eating them fast if prepared that way.